Chili Pepper Recipes by Michele
SAUCE OF AJI PANCA END EGGPLANT:
INGREDIENTS:
-4 Aji Panca
-3 Shallots average
-1 Yellow bell pepper or red
-1 Medium eggplant
-Olive oil
-Salt
PREPARATION:
Cleanse the Aji Panca and pepper from the placenta and seeds. Cut all the ingredients in pieces and put them in a non-stick frying pan. Add half a cup of olive oil and salt to taste. Cover with a lid and cook over moderate heat until withering. The salt in addition to flavor vegetables helps to release its water during cooking, but if it were not enough to add water. When cooked, blend everything raw adding oil to taste. If you want the sauce a little spicier, leave the placenta to Aji.
